Gluten Free Puff Pastry
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- Опубліковано 28 вер 2024
- Christine shows you how to make your own gluten free puff pastry. A simple, fail proof recipe that is easy to follow and delicious for using in both savoury and sweet dishes. For more gluten free recipes make sure you follow us on instagram christinembailey, facebook: christine bailey in the kitchen and our website www.christinebailey.co.uk. Get our new Gluten Free Healthy Student Ebook recipe book on amazon tinyurl.com/y7...
For the recipe: www.christineb...
It's a shame that she didnt cut it open, show us shots of the finished pastry....
This is such a huge peeve of mine! Most GF and vegan blogs/vlogs will not show the cross sections of their finished baked goods. Especially annoying when the thing they're making takes hours. Like, I'm not going to experiment when I don't even know what the final product is like.
I gotta be honest, though. Those pastries in the vid didn't seem to puff up much at all compared to how many turns were made. I would have expected wayyy bigger pies considering how thick the dough was to begin with.
I am in the same boat!
@@deanlo I thought they looked heavy. Many people who must bake gluten free say their breads and pastries have a stodgy feel. I'm just starting to experiment with gluten free cooking. Time will tell.
Exactly!!!
Excellent tutorial! I'm so glad I found this video!
Awesome tutorial . Thank you 😊
This is great! Thank you for the excellent video.
What type of flour is this breadflour made up of?
If I were to make this. Could I make it in advance and leave it in the fridge for a few days before use or should it be used immediately?
This would be excellent for Jamaican beef patties.
That's exactly why I came here!
@@Alizapearllet me know how it turns out
Hello Christine,i am going to try this. Ty.
Thank you so much for this recipe, I have looked around and all of them use egg in their recipes, you are the only one who doesn’t use egg, it’s a problem because one of my family members can’t consume egg, thank you again for your wonderful recipe, bless you ❤
Amazing video! You are so informative at every stage! I'm planning to convert this recipe to be vegan also (fingers crossed) it turns out well. Thanks for your video.
Thank you so much - good luck with your tweaks - I think you could make it vegan as I often use reduced aquafaba instead of eggs
You are welcome - you can use a dairy free spread but I would freeze it first before using as it is often much softer
Just make sure the butter is solid then use a hand grater - good luck
Thankyou ❤️❤️
Can I use plain gluten free flour for this?
Can I use waxed baking paper or parchment paper instead of the plastic?
I was thinking the same. I will try it with parchment paper first
I admire your hard work. But it seems like so much for so little. No wonder pastry is expensive in a bakery. Now i think it is underpriced.
❤️❤️❤️
What about making gluten free croissants? Is there a video for that? It seems it may be similar to this but I sure it varies in some way.
Good idea - you can use this recipe or a yeasted version. Watch out for a cookery demo in the future and thanks for the suggestion
@@ChristineBaileyNutrition no problem :) I look forward. I just watched a video where someone took 3 days to make normal croissants and wasnt sure how to adapt it. They did all the good layers made it perfect.
Has anyone tried this with vegan butter?
TFS . GOING TO MAKE THIS FOR MY DAUGHTER !
Can we have some replacement for gum?
You may be able to try something like ground psyllium but I have not tried it
You could try psyllium husks powdered but I have not tried it
Guard gum is similar to xanthan gum. Gelatin can help but will not be quite as effective.
How do you make it butter free?
Jenn-Tzong Wu Butter is the most fundamental part of puff pastry, it’s what makes it flakey. No butter, no pastry.
Coconut oil possibly
They have a butter you can use "earth balance" soy free and it holds up great in baking
Hola pongan escrito en ESPAÑOL 🙏
The noise of the processor made it hard to hear her words.
Yes I had the same issue
Hard to hear you when the machine is on shallom you are loved
Looks terrible after it’s cooked. And no cross section? Bummer. Basically just a regular rough puff, just subbed out gf flour and added a bit more water. But it didn’t actually puff up. Disappointing video and super long for no result. Ugh
These are way out of balance. A teaspoon of applesauce and all of that heavy pastry? Also, where is the close up of the finished product? We have been had!
Poor sound quality. Get a collar microphone.
Can I use coconut or almond flour for this?
No they are very different in their properties
Please, next time a close up of the final product….and if possible a cut so we can see the leyers
Great video. I feel like the queen of England just gave me a cooking lesson. Lol
I am a coeliac and whenever i make baklava or spinach pie and cook it in the oven, the puff pastry takes much longer to cook and because it is gluten free it shrinks.
Thank you for showing us but how much is the total butter content and does it freeze
Can you show us how to make gluten free filo dough please?
What is this flour made of
It's a gluten free bread flour from dove's farm
Iingredients: rice, potato, and tapioca flour with xanthan gum.
@@sarasul9817 wich one of doves farm
@@MaisonAmandino I believe this is the same flour used Doves Farm Gluten Free Self-Raising White Flour 1kg www.amazon.com/dp/B004Z4PJJO/ref=cm_sw_r_cp_apa_i_KgbtEbD20GEYK
Hi Christine, I'm giving this a go this week :) How do you grate the butter?
I freeze it then use a hand grater
Very useful advice reg. plastic foil. Otherwise I had a whole kitchen in tapioca starch that I used for dough not to stick to the rolling pin and the surface. Thank you
For two turns you ve done with butter did you use 50 gr for each??so total 50+50+ 75gr ahead??
you have two 50g frozen portions which you use in the rolling and folding plus the 75g in the initial pastry - recipe here www.christinebailey.co.uk/recipe/gluten-free-puff-pastry/
Ok
I’m in Australia and not sure what the all purpose GF Flour is here compared with what you are using? Our Plain flour here has all purpose flour on the packet?
The brand we use is Gluten Free Doves Farm Plain flour - mixes in the UK often contain a combination of rice flour, potato flour and tapioca. I have a blog on my website to show you how to make your own gluten free flour mix www.christinebailey.co.uk
It will work without the Xanthium gum and normal flour if you don’t need it to be gluten-free for a Coeliac or someone on a gluten-free diet.
We use Doves Farm Gluten free Bread flour
I use the Doves Farm Bread flour - recipe here www.christinebailey.co.uk/recipe/gluten-free-puff-pastry/
Found it thanks 😊👍
Thanks for your reply further down, I’ve checked out the blog but am not sure which flour combination is for the puff pastry?
I use Doves Farm Bread flour - recipe here on the website www.christinebailey.co.uk/recipe/gluten-free-puff-pastry/
Very clear. Thank you, this saved me a lot of time.
Can I just use white rice flour? I don't think that we get that brand in the USA and I find that the gf mixes are really expensive
I don't think that would work - on my blog www.christinebailey.co.uk there is a post about how to create your own blend - This is also in my book My Kids Can't Eat That
Wheat flour simply cannot be replaced with just rice flour. You need a mixture of several flours, each of which adds a different aspect to the blend. Also, egg, xanthan gum, milk powder, guard gum, plain gelatin, and several other ingredients improve the texture. That’s why GF recipes have so many ingredients in an attempt to generate some of the desired elasticity in the dough that gluten provides. I once made bagels, using 13 different flours. Took half a day, and my celiac grandson loved them -- and ate all 6 in one sitting. The flour combo was great. Had I used only rice flour, they would have been hard and inedible. You will have to stock many GF flours and some unusual ingredients to make good GF foods. I promised m y little grandson who was diagnosed at 4 that I would find a way to make him a GF version of whatever his friends eat. My GF versions aren’t always as good because gluten simply can’t be replaced easily, but I can come close on many things. And much is now commercially available that isn’t too bad.
Do you have to use doves bread flour or can you use doves plain flour?
I find the Bread flour mix is better
Chloe .crimpclimb In GF baking, it’s often very important to use the exact flour specified by whoever created the recipe and experimented to get it just right. Gluten simply cannot be easily replaced, and it takes many combos and much tweaking just to get even close. So, substituting in GF recipes is not likely to get you the desired results. You CAN substitute, but you will not get the same result. That said, when we do experiment, we create other recipes, and that’s good, too. However, baking, unlike cooking, is very exacting. Please do experiment, but please be aware that results will be different -- and maybe desirable as something else good.
long-winded and a waste of time